Name: Rose and Raspberry Fool
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cups fresh or frozen raspberries; 6 tablespoons sugar, divided; 1-1/2 cups heavy whipping cream; 1 teaspoon rose water; Fresh mint leaves

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio

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Rose and Raspberry Fool

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Yield:8 servings

Prep:15 min

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Ingredients

2 cups fresh or frozen raspberries
6 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1 teaspoon rose water
Fresh mint leaves

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Directions

In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.

In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and the rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Nutrition Facts

1/2 cup: 206 calories, 16g fat (10g saturated fat), 51mg cholesterol, 13mg sodium, 14g carbohydrate (12g sugars, 2g fiber), 2g protein.

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